Old-Fashioned Scalloped Potatoes Recipe

While food fads come and go, some old-fashioned classics remain on the menu year after year. One such dish is scalloped potatoes, something recipe developer Catherine Brookes describes as "wholesome, warming, and indulgent." As to what makes them so decadent, the combination of Parmesan and cheddar used to top them is a good start. As Brookes raves, "Potatoes and cheese just make the best combination!"

This recipe is a fairly simple, classic take on scalloped potatoes, one that Brookes says uses only "traditional store-cupboard ingredients." While she prefers using white potatoes here, she says "You could absolutely swap [them] for other kinds of potatoes if preferred." She does however note that the size is important, as the potatoes should be neither too big nor too small. Adjustments can be made, and Brookes allows that you could certainly use chicken or beef stock in place of the vegetable one she uses. As well, you can use 2% milk if you don't generally keep whole milk on hand, although the sauce might be just a bit less creamy with this swap. 

This recipe calls for three items from the produce aisle: medium-sized white potatoes, of course, as well as an onion and garlic. You'll also be using a quadruple dose of dairy: milk, butter, cheddar, and Parmesan. Additional ingredients include vegetable stock (or your choice of stock), salt, pepper, and flour.

First of all, preheat the oven to 400 F. Next peel and cut the onions, then crush the garlic cloves. Finally, peel the potatoes as well and slice them into thin rounds.

Melt the butter in a large frying pan with high sides, then fry the onions for about 5 minutes until they soften up a bit. Add the garlic and cook for a few more minutes, then stir in the flour and cook the contents for yet another couple of minutes. Stir in the vegetable stock a bit at a time, and season with salt and pepper. Finally, pour in the milk in increments. When you are done adding all the liquid, you should have a smooth sauce.

Grease an oven-safe baking pan, then fill it with half of the sliced potatoes. Cover them with half of the onion sauce, then sprinkle half of each type of grated cheese. Layer the rest of the potatoes into the baking dish, then cover the surface with the remaining sauce and cheese.

Cover the dish with foil, then bake the potatoes for an hour. Remove the foil, then give them another ½ hour in the oven until the top is nice and golden.

If you aren't planning to eat this entire scalloped potato casserole in one sitting, Brookes says she can't imagine why it wouldn't freeze well, although she hasn't tried it herself. As she advises, it's best to freeze individual portions of scalloped potatoes in sealed containers or freezer bags and then reheat them in the oven. If you need to reheat them more quickly though, the microwave should work as well.